Traditional Culture Encyclopedia - Traditional culture - Historical evolution of cooking the sea
Historical evolution of cooking the sea
Haifeng in this record refers to Wudi County, Shandong Province in the Ming Dynasty. The name Emperor Wu first appeared in Zuo Zhuan in the Spring and Autumn Period. It was renamed Haifeng in the early Ming Dynasty, and was renamed Emperor Wu in 19 14. Among them, "salt solution" refers to the salt produced by the salt pond in Xiezhou, Shanxi, and the quality of salt solution ranked first in the country at that time, belonging to the category of "tribute salt". The quality of sea salt from Wudi beach is the same as that from Jiezhou tribute salt, which shows the salt-making level of Wudi beach.
The sea of cooking in Su Sha is salt, which is the originator of salt making in China. At the beginning of the Zhou Dynasty, Jiang Taigong was appointed as the Northern Qi Dynasty, and in the Western Han Dynasty, a salt official was set up in Bohai County. During the Wei and Jin Dynasties, salt people built a salt temple (also known as "salt temple") on Jieshi Mountain, so Jieshi Mountain was also commonly known as "salt mountain".
From the second year of Yuan Taizong to the twenty-third year of Yuan Shizu (1320- 1378), three saltworks, Haifeng, Hairun and Yinghai, were built in the northern boundary of Jieshi Mountain. In the early Ming Dynasty, Hairun and Yinghai were fired. In the first year of Jiajing, Sejong of the Ming Dynasty (1522), Haifeng Field took the lead in frying and drying. It followed the traditional salt-making technology for more than two thousand years and was replaced by the new technology invented by Wudi people, which made the salt-making industry take a big step forward. Wudi people have made great contributions to salt production.
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